Skip to Main Section Medium Baking Four Seasons Spring Oolong, Taiwan: Rishi Tea & Botanicals
Medium Baking Four Seasons Spring Oolong

Medium Baking Four Seasons Spring Oolong

Special Reserve Oolong Tea

$20.00
100g

Free domestic shipping on orders over $29

Description

Cultivar:Si Ji Chun "Four Seasons Spring"
Elevation: 500 - 850m
Harvest: Harvested April 2019, Baked May 2019

This tea is crafted from the Si Ji Chun, or "Four Seasons Spring" cultivar. You may be more familiar with our standard Qing Xiang or "Clear Fragrance" tea of this cultivar, which we market simply as "Four Seasons Spring." This tea underwent a slightly longer oxidation degree than our typical Four Seasons Spring, and was also subjected to an artistic baking regiment that takes several weeks to complete. Some ball-rolled oolong teas such as Tie Guanyin (Iron Goddess of Mercy) are traditionally baked to bring out a sort of "caramelized" sweetness due to the Maillard reaction--the same transformation that occurs in baking bread or roasting coffee. Oolong tea artisans produce baked teas that range from blonde light roasts to medium and deeper roasts. This tea is medium baked, producing a tea that yields a golden infusion color and notes of toasted oats and honey and even roasted sugarcane. Compare with our Deep Baking Jade Oolong to see which depth of baking you prefer. Be sure to rinse the tea once to warm up the tea leaves and smooth out the flavor a bit before commencing your Gongfu Cha brewing series of multiple infusions.


Origin

Nantou, Taiwan

Ingredients

Oolong tea.

Traditional Preparation

Gaiwan Brewing Guidelines:

Add 7g tea leaves per 150ml of water to a Gaiwan
Water Temperature: 200°F
Rinse 5 seconds.
Infuse for 30-45 seconds and decant.
Repeat for another 3-5 infusion

Gaiwan Brewing from Rishi Tea on YouTube.



We encourage you to experiment with the quantity of tealeaves and the length of the infusion time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
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